Ingredients:

• 1 – Beetroot (medium size)
• 2 – large eggs
• 2 – Green chillies
• Curry leaves, a few
• 2 tbsp – oil
• 1 tsp – Urad Dal powder (coarse)
• 1 tsp – Channa dal powder (coarse)
• 1/4 tsp – cumin powder
• 1/2 tsp – chilli powder
• Salt to taste
• Seasoning:
• 1 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Asafoetida
• Curry leaves, a few

Method:

1. Wash, peel and chop beetroot into tiny cubes.
2. Heat the pan, add 1 tbsp of oil. Add mustard seeds and let it splutter, then add cumin seeds, curry leaves and asafoetida.
3. Now, add green chilli, saute for a few seconds. Add beetroot and fry well until the raw smell disappears.
4. This usually takes 3-5 minutes.
5. Add salt, chilli powder, cumin powder and saute.
6. Add eggs and mix well with the beetroot.
7. Add the rest of the oil at this stage.
8. It prevents the egg from sticking to the pan.
9. Fry it until you get the scrambled egg consistency.
10. Add the coarse urad dal and channa dal powder.
11. This gives added crunch while eating and also enhances the taste of the dish since it is in a semi-powder form.
12. Fry for 1 more minute and remove from flame.
13. Recipe Courtesy: Food for 7 Stages of Life
14. http://www.foodfor7stagesoflife.com/